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Twice-Baked Sweet Potatoes with Pineapple and Walnuts

Total Time

Prep: 1 hour 20 min. + cooling Bake: 15 min.


12 servings

This is my favorite version of twice-baked potatoes. It is a different way to serve sweet potatoes. Pineapple and walnuts enhance the texture, and it's pretty on the plate. —Shirley Petry Cherry Log, Georgia


  • 6 medium sweet potatoes, peeled
  • 1/4 cup orange juice
  • 3 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup miniature marshmallows
  • 1/2 cup crushed cornflakes


  1. Bake sweet potatoes at 350° for 65-75 minutes or until tender. When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp and place in a bowl. Add orange juice, 2 tablespoons butter and salt; mash. Stir in the pineapple and walnuts. Spoon into potato shells.
  2. Place in two greased 11x7-in. baking dishes. Sprinkle with marshmallows and cornflakes. Drizzle with remaining butter. Bake, uncovered, at 400° for 15 minutes or until heated through.

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